This easy Strawberry Sauce is bursting with fresh strawberry taste. It has three ingredients and it only takes about twenty minutes to make. Serve this scrumptious sauce over all your favorite desserts and breakfast goodies like ice cream, Belgian waffles, buttermilk pancakes, angel food cake, biscuits, toasted English Muffins, and cheesecake. This delectable topping can be made up to three days in advance and stored in an airtight container in the fridge.
Spring is right around the corner and with it comes sweet strawberries. I bought these strawberries the other day and the batches coming in are really starting to sweeten up. Most of the strawberries consumed in the United States are from the sunny state of California. The Golden State accounts for eighty percent of what we consume of this delicious berry.
How do you make Strawberry Sauce?
Start by hulling and slicing your strawberries. Now add them to a medium saucepan and sprinkle them with sugar. Next, turn to medium heat and bring the mixture to a low boil. Once boiling reduce the heat and simmer for 10-15 minutes. As the berries simmer they will soften and make plenty of juice. The sauce will thicken more as it cools.
Recipe notes and helpful tips
- For fresh strawberry flavor use the ripest sweetest fresh strawberries you can find. If at all possible use organic strawberries.
- Do not simmer them too long as the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
- If you prefer fewer chunks in your strawberry sauce simply use an immersion blender to puree some of the strawberries. Go slowly and purree just enough to reach your desired consistency.
- Stir in the vanilla extract after the sauce cools a little bit so the sauce will retain more of the vanilla flavor.
- For a change of pace substitute orange juice or lemon juice for the vanilla extract.
- This sauce also works well with cherries, blueberries, blackberries, and raspberries. Although depending on how juicy your blackberries and raspberries are you may need to add a couple of tablespoons of cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up 3 days.
- Freeze for up to 3 months in a freezer-safe container or zipper freezer bag. Thaw in the refrigerator overnight.
What to serve with fresh strawberry topping?
- Ice Cream
- Angel Food Cake
- Belgian Waffles
- Buttermilk Pancakes
- Easy 7 Up Biscuits
- Toasted English Muffins
- Cheesecake
- Greek Yogurt
- French Toast
- Pound Cake
- Vanilla Ice Cream
Put the ingredients on your shopping list today and make your loved ones a special treat. Your family will be singing your praises and you won’t even notice. You will be licking the bowl, spoon, and pan that you cooked the sauce in.
More strawberry recipes you will love!
Strawberry Sauce Recipe
This homemade strawberry sauce comes together with three easy ingredients and about twenty minutes. Serve for breakfast over Belgian waffles or buttermilk pancakes.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 16 servings
- Category: sauce
- Method: stovetop
- Cuisine: American
Ingredients
- 4 cups fresh strawberries hulled and sliced thick
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
- In saucepan combine strawberries and sugar. Bring to a low boil over medium low heat. Reduce and simmer for about 10-15 minutes.
- Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.
Notes
- For fresh strawberry flavor use the ripest sweetest fresh strawberries you can find. If at all possible use organic strawberries.
- Do not simmer them too long as the berries will completely break down. I think the sauce is far better with bits of fresh berries in it.
- If you prefer fewer chunks in your strawberry sauce simply use an immersion blender to puree some of the strawberries. Go slowly and purree just enough to reach your desired consistency.
- Stir in the vanilla extract after the sauce cools a little bit so the sauce will retain more of the vanilla flavor.
- For a change of pace substitute orange juice or lemon juice for the vanilla extract.
- This sauce also works well with cherries, blueberries, blackberries, and raspberries. Although depending on how juicy your blackberries and raspberries are you may need to add a couple of tablespoons of cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up 3 days.
- Freeze for up to 3 months in a freezer-safe container or zipper freezer bag. Thaw in the refrigerator overnight.
Keywords: homemade strawberry sauce, how to make strawberry sauce, strawberry sauce for cheesecake
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This post was originally published on February 21, 2018, and was republished on March 26, 2020, with new content.
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